1 pound boneless, skinless chicken thighs
Kosher salt and freshly ground black pepper, to taste
1 pound red potatoes, diced
1 onion, diced
2 carrots, peeled and diced
2 stalks celery, diced
2 bay leaves
1 cup corn kernels, frozen, canned or roasted
1 cup frozen peas
1 (16-ounce) tube refrigerated buttermilk biscuits
2 tablespoons chopped fresh parsley leaves
For the sauce
3 tablespoons unsalted butter
3 cloves garlic
1/2 cup all-purpose flour
2 cups chicken stock
1/2 teaspoon dried thyme
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
Pinch of paprika
Kosher salt and freshly ground black pepper, to taste